Fermentation help

The only way I know you could start with wort that reads 1.069, have that much evidence of yeast activity in the carboy, and still have a reading of 1.069 on your hydrometer is if you were drawing a sample into too small of a sample container and the hydrometer is bottoming out in the container at that level. That, or you are using a wine thief and the hydrometer is sticking to the side of it, or bottoming in trub sucked up with the sample.

The temperatures you indicate you had would have gotten even a poor yeast pitch to ferment 1.069 wort vigorously, perhaps after a initial lag period.

 

Looking at your pic it appears it's fermented out. Looking like the photo of your hydro sample shows it dropped to around 1.010 or 1.011.

Pretty high for 3711 but you under pitched pretty bad, and it's an extract beer which won't really dry out much anyways.

 

No worries.
We was all novices at one time.

Pitch a fresh package of yeast the same way you pitched the yeast the 1st time except just don't be doin' any aerating. Pitch the yeast and stir the wort gently so it's well mixed.

 

Well hey, in his defense you got down to 1.010. No harm no foul.

 

You learned lesson #1 about homebrew store sales guys. Most of them don't know much. There are, of course, many exceptions to this rule. (This forum is a good place to sanity check any advice you're getting there.) There are a few yeast calculators available on the internet to help you figure out how much yeast to pitch.

 

True enough. But a point from the prosecution...low attenuation isn't the only potential symptom of underpitching. Hopefully OP's beer had dodged the others too.

 

Check it again in a couple days, and warm the beer up a little. If it's in your window, it's probably cold. 3711 likes it warm and works better that way. One of the few.

If the gravity is stable on Friday, I'd move forward with it.